Roasted Root Vegetables With Walnut Pesto Recipe

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Roasted Root Vegetables With Walnut Pesto

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Ingredients:

Serving

vegetables
3 cups sliced carrots
3 cups sliced parsnips
3 cups cubed, peeled turnip
3 cups trimmed, halved brussels sprouts
2 shallots, peeled, quartered
1 lg. onion, cut into 8 wedges
pesto ( if making ahead , let stand for bout 15 minutes at room temperature before tossing with vegetables)
2 cups basil leaves
1/4 cup grated parmigiano-reggiano
1/4 cup coarsely chopped walnuts, toasted
4 tsp evoo
2 tsp water
1 tsp fresh lemon juice
1/2 tsp salt
1 garlic clove, peeled

Directions:

Preheat oven to 425
To prepare vegetables, place first 6 ingredients in single layer on jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray.
Sprinkle evenly with 1/2 t salt and 1/4 t pepper; toss.
Bake at 425 for 1 hour or until browned.
Transfer to large bowl.
To prepare pesto, combine basil leaves & remaining ingredients in a food processor; process until smooth, scraping sides.
Spoon basil mixture over vegetables (after baked), toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	134.59 Kcal (564 kJ)
Calories from fat	32.14 Kcal
		% Daily Value*
Total Fat	3.57g	5%
Cholesterol	5.32mg	2%
Sodium	218.39mg	9%
Potassium	571.48mg	12%
Total Carbs	21.06g	7%
Sugars	8.25g	33%
Dietary Fiber	6.18g	25%
Protein	5.6g	11%
Vitamin C	43.5mg	72%
Vitamin A	0.4mg	13%
Iron	1.1mg	6%
Calcium	71.6mg	7%

Amount Per 100 g
Calories	69.16 Kcal (290 kJ)
Calories from fat	16.51 Kcal
		% Daily Value*
Total Fat	1.83g	5%
Cholesterol	2.74mg	2%
Sodium	112.22mg	9%
Potassium	293.66mg	12%
Total Carbs	10.82g	7%
Sugars	4.24g	33%
Dietary Fiber	3.18g	25%
Protein	2.88g	11%
Vitamin C	22.3mg	72%
Vitamin A	0.2mg	13%
Iron	0.6mg	6%
Calcium	36.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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